Premium matcha green tea powder straight from the source!
matcha comes from Uji. This region has perfect conditions
for producing matcha- misty climate,
sloping hills, rich soil and a wide range of temperature between day and
When you drink matcha you consume the leaves. Matcha contains more health benefits by volume than brewed teas.
To prepare quality matcha you should use 2 items- a matcha bowl and a bamboo whisk. The chashaku (bamboo spoon) is not necessary. Some customers enjoy using it as it adds to the ritual effect of preparing the tea. This spoon is included in our matcha sets in our catalogue.
There are 2 types of gourmet matcha teas- koicha and usucha. These are Japanese Tea Ceremony terms and literally translate as "thick" and "thin" tea. Usucha comes from tea leaves that are less than 25 years old. Koicha comes from the first harvest of leaves that are a minimum of 25 years old.
In Tea Ceremony koicha you use less water to whisk a stronger tea. This delicious and invigorating tea has a naturally mellower and sweeter taste and is made thicker for that reason.
Uji Matcha (Tea Ceremony Grade)
Matcha preparation is personal, and there are no rules outside of Tea Ceremony. If you are new to matcha it may take you 2 or 3 attempts to find the concentration that is right for you. Koicha when prepared in tea ceremony is very thick, like syrup. If you whisk thin tea this way it might be somewhat bitter.
While there is a qualitative difference (thick matcha is composed of the highest quality leaves) there is also a significant difference in cost.
This wonderful tea comes from tencha- gyokuro leaves that have been steamed and dried. All stems and veins are removed.
The pure dried leaves are then stone-ground into a superfine powder. Matcha is uniquely Japanese.